Chicken Jalfrezi

Recipe Rating Static

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(71 ratings)

Member recipe by caaaath

Servings

Serves 4

A great recipe for a fresh tasting, home-made jalfrezi

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Method

Take the chopped chicken and coat it in the cumin, ground coriander and turmeric then leave it to marinade in the fridge while you make the sauce.

To make the sauce, fry the roughly chopped onions with the garlic and green chilli in a large pan until browned. Add the water to the onion mixture and simmer this for around 20 minutes.

While that is simmering, put the plum tomatoes in a food processor and give it a good whizz - aim for a smooth consistency. Heat another large pan and gently fry the ground coriander, cumin and turmeric in a splash of oil for about a minute. Add the tomato 'sauce' to this pan and simmer for around 10 minutes.

Next give your onion mixture a good whizz in the food processor and add it to the spiced tomato sauce. Give it a stir and simmer for 20 minutes.
You can make large batches of this sauce and freeze it for later use.

Fry the marinaded chicken in oil and stir continuously. After a few minutes, turn down the heat and add the other half of the chopped onion, the red pepper and chillis. Stir this until the onions and pepper soften (and the chicken is cooked, of course).

Add the earlier prepared sauce to the cooked chicken and simmer for around 10-20 minutes. Just before you dish it up, stir in the garam masala and chopped coriander leaves.
Serve with basmati rice or naan bread.

Comments, questions and tips

Having read the other reviews I agree that this recipe does lack depth of flavour of the type you get with curry. My tip is add the garam masala to the marinade on the chicken at the beginning, I also added salt and later on chicken stock to the sauce. When you taste the sauce on its own after these amendments, it has flavour but when you cut into the chicken it doesn't seem to have absorbed the flavours.

NickIC68

14th Jul, 2017

5.05

And deserves 5 stars

NickIC68

14th Jul, 2017

5.05

Outstanding. Everyone enjoyed it. Really, really tasty. We served it with popadoms and chutney. Delicious. Thanks for posting the recipe!

BinaryFunction

28th Feb, 2017

2.55

Hi, unfortunately I have to say that after following this recipe to the T it did taste rather bland. I would also like to point out that there is no mention of seasoning anywhere in this recipe. As an amateur cook I tend to follow a recipe step by step and I saw no mention of adding salt to any part of this recipe.
My wife, who is an experienced cook advised me that an authentic Jalfrezi dish requires nigella seeds and star anise to give it the right flavour, these ingredients are not mentioned above at all.
Dont get me wrong, I was quite proud of myself from creating this dish from the above method, which has been well written and easy to follow. It was only after my family tasted it that they pointed out that it was a little bland to say the least.
The following day my wife added the nigella seeds and star anise with a couple more things and it tasted great.
I will try it again.

ScardyUk

19th Mar, 2017

Star anise and nigella seeds are both in the garam masala spice mix, you didn't add enough. Try making your own garam masala

lalaland

12th Feb, 2017

2.55

Unfortunately, I have to agree with the minority of comments on here in saying that this recipe turned out quite bland. There was a definite kick from the chillis but that was it. It lacked any real depth, and the spices seemed to get lost in the mix. Also, there was a lot of faffing about with the onions and sauce, meaning the whole process took quite long.
I tried this recipe out as there were so many positive reviews but I shall be going back to a previously tried and tested one.

ceramick

10th Feb, 2017

5.05

Outstanding. Do not understand negative comments about this recipe.

Sianni14

8th Feb, 2017

5.05

Sannyf, if you find this recipe bland or tasteless, can I suggest you didn't follow the recipe to the letter? have a look at the ingredients, it can't be tasteless or bland, have another try

Sianni14

8th Feb, 2017

5.05

Sannyf, I have to say, if you find this tasteless and bland you obviously didn't follow the recipe to the letter, look at the ingredients, it is impossible this dish could be either tasteless or bland, have a retry.

SannyF

26th May, 2017

0.05

I don't mean to be rude Sianni14 but your taste buds must be infantile. Look at Jenjones21's husband's comment two below mine, that's what we're dealing with here.

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I've made this a few times. I've found that if you add a few splashes of vinegar throughout the cooking it really melds the flavors and makes them pop.

simon_brunton

10th Mar, 2015

2 tsp garam masala is too much in my opinion and I regreted the 2nd spoonful almost straight away. I also added Ginger, Fenugreek and a smidge of Taramind for a light tangy touch. Don't forget a pinch of salt.

rubberman

25th Sep, 2015

Aye mate. Salt was another thing I added. If you look at my comment you will see I sort of agree on the garam masala. Also added some chopped green peppers (capsicums) and a couple of chopped fresh tomatoes.

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